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Ground Beef Enchiladas

55

These turned out well but I did add some smokey paprika to the sauce to ramp up the flavor a bit more. I think next time will add chopped green chilis to the beef mix also. Southwest flour tortillas also added to the flavor. I skipped the messy step of dipping the tortillas in sauce. I ladled a little on the tortilla, swirling it around the tortillas, then added the beef mix and cheese, rolled them up and added the remaining sauce on top and this worked well.

This was really quite good. I'm giving it 4 stars instead of 5, because I did have to make quite a few changes to suit our tastes. I ended up throwing the first batch of sauce out, I made it as directed, with shortening, but when I tasted it, I could TASTE the shortening. Not good. I made the sauce again, with butter, and it was fantastic! The beef mixture was way too bland, so I added a can of Rotel tomatoes, a 6oz can of tomato paste, a couple of tablespoons of taco seasoning, and some water. I let it cook down, until all the liquid had evaporated, and stirred in a ladle of the enchilada sauce, and it was GREAT! Everything else I kept the same, except I also used flour tortillas, and did not fry them. This was a wonderful springboard recipe, and I thank you so much for posting, it, we really enjoyed it!

My family loves this sauce!! But if using high-sodium Knorr beef bouillon granules, it's important to taste the finished sauce before adding any salt. I've found it's best to omit the salt altogether. Also, I like to replace a tablespoon of the shortening with a tablespoon of bacon fat for a quick way to increase the great flavor of this enchilada sauce. Thanks!